|Table of Contents|

Effects of Post-ripening on the Content and Components of Fatty Acid in Tree Peony Seed

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年04
Page:
106-111
Research Field:
Publishing date:

Info

Title:
Effects of Post-ripening on the Content and Components of Fatty Acid in Tree Peony Seed
Author(s):
ZHAO Zheng; SHI Hongmei; GAI Shupeng; ZHANG Yuxi
(College of Life Sciences，Qingdao Agricultural University/Key Lab of Plant Biotechnology in Universities of Shandong Province，Qingdao，Shandong 266109)
Keywords:
tree peony; seed development; fatty acid; post-ripening; GC-MS
PACS:
-
DOI:
10.11937/bfyy.20182607
Abstract:
The oil-used tree peony cultivar ‘Feng Dan’ was used as experiment material，and the effect of post-ripening on the content and components of fatty acids was analyzed by observing the morphology and weight of follicle and seed at differently developmental stage in order to provide guide for peony industry.The development processes were composed of the early formation stage，rapid growth stage，the developmental setting stage and mature stage，respectively.Under the non-post-ripening condition，the highest content of fatty acid was found in 120 days after pollination，and then followed by decline.Post-ripening treatments significantly increased the contents of unsaturated fatty acid and the total fatty acid，among which the contents of unsaturated fatty acid and the total fatty acid were the highest in 100 days after pollination and 30 days post-ripening.Therefore，the combination of harvesting after pollination 100 days adding post-ripening 30 days was a better way.The research results had important guiding significance for high-yield cultivation of oil-used tree peony and provided the theoretical basis for studying the mechanism of post-ripening in tree peony.

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Last Update: 2019-03-25